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Ингредиенты
- 22-25 Midel Gluten Free Gingersnap Cookies
- 2 tsp. brown sugar
- 2 tbsp. melted butter
- cupcake liners and a cupcake/muffin pan**
- For the CHEESECAKE
- 1 block (8 ounces) cream cheese; room temperature (I use Organic Valley)
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1 egg
- 2 tsp. heavy whipping crème
- 1/4 tsp. vanilla extract (be sure gluten free)
- 1/2 tsp. cinnamon
- 1/8 tsp. grated nutmeg
- For the WHIPPED CRÃME
- 1 cup heavy whipping crème
- 1 tbsp. sugar
- 1 tsp. vanilla
View Full Recipe at Gluten Hates Me but i'm…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 497g | |
| Calories 1374 | |
| Calories from Fat 932 | 68% |
| Total Fat 105.99g | 132% |
| Saturated Fat 60.4g | 242% |
| Trans Fat 0.0g | |
| Cholesterol 497mg | 166% |
| Sodium 1251mg | 52% |
| Potassium 654mg | 19% |
| Total Carbs 90.07g | 24% |
| Dietary Fiber 4.2g | 14% |
| Sugars 81.12g | 54% |
| Protein 20.64g | 33% |
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